Vegan Kinder Bueno

Kinder Bueno – we all know it, we all love it! How many times since going vegan have I wished that they would finally bring a vegan version to the market. For all those desperate souls out there that just want to treat themselves with their favorite childhood snack once in a while. Well, I’ve good and bad news for you. The bad news – it’s still not commercially available. The good news – I’ve created a Vegan Kinder Bueno recipe that you’ll love! After weeks and weeks of tweaking it, I’ve proudly settled on a final version and oh my, I’m sure you’ll love it as much as I do! 🙂

I wouldn’t claim for it to taste exactly like the original, but then again that’s probably impossible without using exactly the same ingredients. Instead, I’ve done a little bit of magic in the kitchen and created a Vegan Kinder Bueno version that is incredibly delicious and pretty close to what it’s supposed to look and taste like.

If you have been vegan for a while or simply try to avoid dairy, you know the struggle when it comes to chocolate. Yes, dark chocolate is great, much more healthy and by now I really love it, but let’s just say the creaminess and smoothness of milk or even white chocolate is a whole other level. Luckily, the brilliant, smart and amazing people over at iChoc have been thinking the same and developed INCREDIBLE vegan chocolates in all the flavors you could ever wish for (milky, white vanilla and even nougat crisp)!

I have been in love with their chocolates for quite some time now and couldn’t be happier to collaborate with them on this recipe! By now their chocolates are available in over 30 countries, including Germany, UK, Portugal, Scandinavia, Israel, etc. 🙂

What’s the secret? Well, actually it’s pretty simple. Instead of using normal dairy, they just use rice milk and tweak the ingredients a bit… 🙂 pretty awesome, huh?

If you don’t know iChoc already, make sure to like them on Facebook and Instagram! They also have an Online Shop, just in case you can’t find them in your local stores but don’t want to miss the goodness…

I’ve found that when melting the classic iChoc ‘milkless’ chocolate it can get a bit tricky as it doesn’t become as liquid as the dairy one, but once you add a little bit of melted raw cacao butter it’ll be all smooth and creamy!

The filling was probably the toughest part. While the original includes hazelnut, white chocolate and tons of refined sugars, I wanted to keep it a bit healthier-ish but still have the same texture. I’ve found that a combination of hazelnut butter, coconut cream and maple syrup does the trick! The hazelnut butter is key here to achieve the same taste. If you can’t find hazelnut butter and you have a powerful blender, just make it yourself! Alternatively, if you don’t care for the exact taste, just use cashew or almond butter.

While I wouldn’t claim for this treat to be healthy, it’s an amazing dessert/snack to keep for special occasions. In order to make this Vegan Kinder Bueno, you’ll need these chocolate moulds. Alternatively you could also just use other moulds, but I’ve found that when you use the actual moulds it’s 200% more fun! 😉

I’m really proud and excited about this Vegan Kinder Bueno, so if you decide to give these beauties a try, let me know! Leave a comment and rate them – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing & sharing what you come up with. Lots of love and enjoy! ♥

Melt the vegan milk chocolate and cacao butter in two separate bowls over medium heat. Once melted, pour the cacao butter into the chocolate and stir until smooth.

Place 1-2 Tbsp of the melted chocolate mixture into each mould and shift it slowly from side to side until the chocolate covers all sides of the mould (depending on the consistency of your chocolate you might have to do a few layers, or else the sides will be too thin and break).

Place the mould into the freezer until firm.

In the meantime, prepare the filling. Place all filling ingredients into a small bowl and stir until combined. Adjust the sweetness and hazelnut/coconut ratio according to your taste.

Take out the mould from the freezer and place them next to your crispy wafer. Measure out the size and cut the wafer into the required shape (4 pieces).

Place a small drop of the filling into each whole of the mould, top with the crispy wafer sheet and place into the freezer for 1 minute.

Take the remaining chocolate mixture and seal off the mould with a layer of chocolate. Place it back into the freezer until firm.

Take the hardened Kinder Bueno slowly out of the mould (be patient and extra careful so it won’t break). Repeat this process with the remaining ingredients for the other 2 bars.

If you want, at this point you can melt a few pieces of dark vegan chocolate and drizzle it over the chocolate pieces.

Store in the fridge or freezer and enjoy (the sizes are quite big so you might want to cut them into a few pieces before serving)!

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Reader Interactions

Comments

Hi. This recipe looks fantastic – thanks v much for posting it! I have 1 question: have u a source for the “vegan unsweetened wafers”? I don’t know what country u’re in, but I’ve never seen them here in my area of the US. When I Google it I only find cookies & waffles. Also, are these wafers gluten-free? I can’t have gluten either 🙁 If not, can u recommend a viable gluten-free substitute? I suspect that the crunch from the wafers in these candies is what gives them a special edge. Thanks v much & have a great day! 🙂

Thx v much, Lilla! That’s great to know. I’don’t have Celiac but I do have an allergy to gluten, so I have to avoid it. Never thought of gluten being in any chocolate! I’ll check the gluten-free / dairy-free brand out! 🙂

Oh – I just now saw the link for the wafer papers! lol (*feeling silly!* :O ). But I see they’re wheat-based. So I guess my question now is as before – can u recommend a gluten- free alternative to these papers that would have the same final affect? in the finished recipe Thanks again! 🙂

Thx so much for this information, Kirsten! The 1st wafer option looks great. Can’t wait to try these – Kinder Bueno bars are unknown in the US so it’ll be fun to try something new. Thx again for posting the recipe & for the help w/my questions. Have a great weekend! 🙂

In addition, two things are unclear to me:
1) Melt the vegan milk chocolate and cacao butter in two separate bowls over medium heat. Once melted, pour the cacao butter into the chocolate and stir until smooth.
On the video – cacao butter is not present. Why?
2) Where did you get the wafers? Here in Israel, I don’t think you can get them without chocolate in the middle. Which one did you use?

1) the cacao butter only serves to make the chocolate more smooth and pourable (like coconut oil would do with dark chocolate). I’ve experienced that when you melt iChoc classic it’s not as smooth as I wanted for pouring it into the molds, so the cacao butter fixed that. In the video it’s incorporated in the ‘melting’ process as I tried it out as I went. That’s why you don’t specifically see it there…

2) I got the wafers from Germany (brand called Manner). If you can’t find vegan plain ones simply use the chocolate ones and scrape out the chocolate!

And yes, the mold is quite expensive but I really wanted it to look authentic and that was the only ‘Kinder Bueno’ like mold I could find on the internet! Hope that helps 🙂

thank you so much for this recipe, I want to try it by switching it up a bit but the link for the wafers seems wrong? It’s some German cookie/biscuit? Or how could I make the wafers myself?
Thanks again!

It is a German wafer brand 🙂 They’re not exactly like the ones I used (I bought mine at a German local store that doesn’t ship internationally) but really similar and they ship worldwide as it’s Amazon 🙂

Hi,
Did you use “Oblaten” for your recipe or are there vegan Manner wafers that could be used? I only know the classic manner ones with cocoa in the middle.
Also I’m located in Germany.
Thanks for the recipe!